Cheeseburger Hot pockets

These Cheeseburger Hot Pockets are a quick, family-friendly dinner that transforms basic pantry staples into a handheld comfort meal.

1 lb ground beef
1 cup shredded cheddar or American cheese
1 can (16.3 oz) refrigerated biscuit dough (such as Grands!)
1/2 cup ketchup
Optional: Diced onion, yellow mustard, Worcestershire sauce, or sesame seeds for the top.

Cook the Beef: In a large skillet over medium-high heat, brown the ground beef with any desired seasonings (like salt, pepper, or diced onion) until no longer pink. Drain all excess grease thoroughly.
Flavor the Filling: Remove the skillet from heat and stir in the ketchup and any other condiments like mustard or Worcestershire sauce. Let the mixture cool for about 5–10 minutes to make assembly easier and prevent the dough from tearing.
Prepare the Dough: Open the biscuit dough and separate the biscuits. On a lightly floured surface, use a rolling pin or your hands to flatten each biscuit into a thin circle (about 5–6 inches wide).
Assemble the Pockets: Place a generous scoop (about 1/4 cup) of the beef mixture onto the center of each dough circle, then top with a portion of the shredded cheese.
Seal: Fold the dough over the filling to create a half-moon shape. Use the tines of a fork to press and seal the edges firmly.
Bake: Place the pockets on a parchment-lined or greased baking sheet. For better results, prick the tops once with a fork to let steam escape.
- Temperature: 375°F (190°C).
- Time: 10–15 minutes, or until the crust is deep golden brown.

Glaze for Color: Brush the tops with a beaten egg or melted butter before baking for a glossy, golden finish.
Prevent Soggy Dough: Always ensure the meat is well-drained and slightly cooled before placing it on the raw dough.
Add “The Works”: If you love a classic burger, add finely chopped pickles or bacon bits directly into the meat mixture before sealing the pockets.